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Shelf-life studies on a flour blend based on maize and pulses.

Kumar, K. R. and Anandaswamy, B. (1979) Shelf-life studies on a flour blend based on maize and pulses. Journal of Food Science and Technology, India, 16 (3). 118-119, 4 ref..

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Abstract

A range of equilibrium moisture contents (EMC) of a blend of maize and pulse flours of 10.8% initial moisture content was produced by storing at 11-90% RH at 27 degree C. The critical EMC with respect to free flowing property and development of off-odour was 12.2%, corresponding to 65% RH. At 14.5% EMC (RH 75%) the product became soggy and developed stable odour; mould growth was evident beyond 86% RH. The flour blend was also filled in 1-kg pouches made of high density polyethylene woven material laminated to 150 gauge low density polyethylene liner and stored separately at (i) 27 degree C with 65% RH for 150 days and at (ii) 38 degree C with 90% RH for 50 days. Free fatty acids (FFA) and peroxide values (PV) were determined at regular intervals. In (i) the FFA (as % oleic acid) increased from 12.7 to 51.0 and PV (m-equiv. peroxide/kg fat) increased from 35.3 to 269.7 during 5 months storage; corresponding increases in (ii) were 12.7 to 41.7 and 35.3 to 125.1, resp., during 50 days storage. It was concluded that good shelf life can be expected in (i) up to 130 days and in (ii) up to 25 days of storage.

Item Type: Article
Uncontrolled Keywords: MOISTURE-CONTENT; corn-legume flour blends, equilibrium moisture content of; LEGUMES-; corn-legume flour blends, keeping quality of stored packaged; FLOUR-SPECIFIC; KEEPING-QUALITY; STORAGE-; PACKAGING-; CORN-; equilibrium moisture content of corn-legume flour blends; keeping quality of stored packaged corn-legume flour blends
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 10:32
Last Modified: 06 Apr 2010 10:32
URI: http://ir.cftri.com/id/eprint/6892

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